6 large portobello mushrooms, stems and gills removed
1/4 cup (60 mL) olive oil, divided
3 Yves Veggie Cuisine® Spicy Italian Sausage, finely chopped
1 cup (250 mL) halved cherry tomatoes
1/3 cup (75 mL) bread crumbs
1/3 cup (75 mL) loosely torn fresh basil, divided
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) shredded vegan mozzarella cheese
1. Preheat oven to 400°F (200°C). Brush mushroom caps all over with 2 tbsp (30 mL) oil; place on parchment paper–lined baking sheet, stem side up. Bake for 8 to 10 minutes or until slightly tender and moisture is released. Transfer to paper towel–lined plate; let stand for 10 minutes.
2. Stir together Yves Veggie Cuisine® Spicy Italian Sausage, remaining oil, cherry tomatoes, bread crumbs, half of the basil, garlic, salt and pepper. Divide evenly among mushrooms. Top with cheese.
3. Bake for 12 to 15 minutes or until mushrooms are tender and cheese is melted. Sprinkle with remaining basil.
The dark brown gills of the portobello mushrooms are edible, but when cooked, they leach a brown liquid that is visually unappealing. To remove, scrape out with a spoon and discard.